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Photo of Lemon ricotta cheesecakes by WW

Lemon ricotta cheesecakes

5
Points®
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Moderate
Served warm or cold, these lemony cheesecakes are the perfect end to a long lunch

Ingredients

Reduced-fat ricotta cheese

150 g, crumbled

Light cream

¼ cup(s), (cooking cream), (60ml)

Egg(s)

1 medium

Caster sugar

1 tbs

Fresh lemon rind

2 tsp, finely grated

Sultanas

2 tbs

Pistachios

15 g, (1 tbs) finely chopped

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 160°C. Lightly spray four ½-cup (125ml) capacity ovenproof ramekins with oil. Line the bases with small discs of baking paper.
  2. Using electric beaters, beat the ricotta, cream, egg, sugar and lemon rind in a large bowl until combined. Stir in the sultanas and spoon into the prepared ramekins. Smooth the surfaces with the back of a spoon.
  3. Place ramekins into a roasting pan and pour enough warm water into the pan to come halfway up the sides of the ramekins. Bake for 30 minutes or until just set. Transfer the ramekins to a wire rack and set aside to cool. Serve sprinkled with the pistachios.

Notes

SERVING SUGGESTION: Enjoy with sliced fresh strawberries. Mash some of the sliced strawberries until a smooth sauce forms. Pour over puddings to serve.

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